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Garlic | Open Access Journals
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Garlic

Garlic is a herb that is developed the world over. It is identified with onion, leeks, and chives. Garlic is most regularly utilized for conditions identified with the heart and blood framework. A portion of the medical advantages of garlic are: contains compounds with potent medicinal properties, exceptionally nutritious but has very few calories, it can combat sickness, including the common cold, the active compounds in garlic can reduce blood pressure, improves cholesterol levels, lower the risk of heart disease. Devouring garlic every day assists with bringing down cholesterol levels on account of the counter oxidant properties of Allicin. There's very little hard proof to help the medical advantages, however some examination has indicated decreases in circulatory strain because of garlic utilization.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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